Description
This No Bake Reese Peanut Butter Chocolate Banana Cream Pie combines a crunchy graham cracker crust with a rich chocolate-peanut butter layer topped by a creamy banana filling. It's layered, decadent, and requires no baking beyond an optional crust pre-bake step, making it a simple yet indulgent dessert perfect for peanut butter and chocolate lovers.
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
Chocolate Layer
- 1/2 cup chocolate chips
- 1/4 cup cream (any kind)
- 1/4 cup smooth peanut butter
Banana Cream Filling
- 1 cup half and half
- 1/4 cup granulated sugar
- 2 eggs
- 1 tablespoon corn starch
- 2 tablespoons smooth peanut butter
- 1 teaspoon vanilla extract
- 2 bananas, sliced
Garnish
- Whipped cream
- Extra sliced bananas
- Mini Reese's peanut butter cups
- Additional peanut butter for drizzling
Instructions
- Prepare the Crust: In a medium bowl, stir together the graham cracker crumbs and melted butter until combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate to form the crust.
- Optional Baking of Crust: Preheat your oven to 350°F (175°C). Bake the crust for 8-9 minutes until it looks slightly dry. This step helps the crust hold up better but can be skipped if preferred. Allow the crust to cool.
- Make the Chocolate Layer: In a microwave-safe bowl, combine the chocolate chips, cream, and 1/4 cup smooth peanut butter. Microwave on high in 20-second intervals, stirring after each, until the mixture is fully melted and smooth. Pour this chocolate-peanut butter mixture evenly into the bottom of the cooled crust.
- Prepare the Banana Cream Filling: In a medium saucepan, whisk together the half and half, granulated sugar, eggs, and corn starch until smooth and well combined.
- Cook the Filling: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent curdling, until it thickens. This thickening process can take 10 to 15 minutes, so be patient and keep stirring to avoid lumps.
- Finish the Filling: Once thickened, remove the saucepan from heat. Stir in the 2 tablespoons of smooth peanut butter and vanilla extract until completely smooth. Fold in the sliced bananas carefully to incorporate them into the filling without mashing.
- Assemble the Pie: Pour the banana cream filling over the set chocolate layer in the crust. Cover the pie with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
- Garnish and Serve: Before serving, top the pie with whipped cream, extra sliced bananas, mini Reese's peanut butter cups, and drizzle warmed peanut butter over the top for an extra indulgent finish. To drizzle, warm the peanut butter in the microwave until pourable, then spoon over the pie decoratively.
Notes
- The crust baking step is optional but helps stabilize the crust for sturdier slicing.
- Use ripe but firm bananas to avoid overly mushy filling.
- If you prefer, substitute half and half with whole milk or heavy cream for a richer filling.
- Microwave the chocolate and peanut butter mixture carefully in short bursts to avoid burning.
- This pie should be kept refrigerated and is best served within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
